Beef should be a bright, clear red, and the fat should be white. The finest pieces are the sirloin and the ribs - the latter making the best roasting piece in the animal.

Before cooking steaks, put them on platter containing a little olive oil, and turn several times. This makes them tender, and is much better than pounding them.

In selecting pork, great care must be exercised. Do not buy clammy pork. If the rind is hard, pork is old.

Veal should be of a delicate pink color, fine in grain and with plenty of kidney fat. It should never be eaten under two months old.

Mutton should be firm, the flesh close grained and the fat white and hard.

With roast pork - apple sauce or cranberry sauce.

With roast mutton - caper sauce, currant jelly.

With roast beef - mustard, tomato sauce, cranberry sauce, pickles.

With cold roast beef, mutton or pork - horseradish, mustard or dill pickles.

With boiled mutton - caper sauce, onion sauce.

With roast lamb - mint sauce.

With boiled fowls - bread sauce, cranberry sauce or jellies.

With roast turkey - cranberry sauce.

With boiled turkey - oyster sauce.

With wild game - cranberry jelly, currant jelly.

Meats And Their Accompaniments

With roast goose - cranberry or apple sauce, or grape jelly.

Serve spinach with veal, and green peas with spring lamb.

Boil a shank of beef in as little water as will merely cover it; cook till meat falls from bone. Chop very fine, spice with ground cloves, pepper, salt and summer savory; add sufficient of the liquor in which it was boiled to moisten well. Press into moulds, and when cold, slice.

Spiced Beef

Roast the tenderloin; when taken from oven, lay on a platter; slice thin, but lay together closely and pour over a mushroom cream sauce. Serve at once.

Tenderloin With Mushrooms

Take one set brains; scald for a few minutes in hot water after cleaning thoroughly; dip into beaten egg and cracker crumbs and fry in butter a light brown. Garnish with parsley and serve hot.

Fried Calves' Brains

To one pound of sausage use five eggs; have pan hot and well buttered; break sausage into bits, keep turning until done, but not brown; turn the well-beaten eggs over this; scramble with sausage until thick. Serve at once.

Scrambled Sausages

Take two cups flour, one-quarter pound of suet, cut fine, one-quarter pound of lard and a little salt; mix together with a little water or milk and roll out flat; now spread over one-half of it a layer of cold chopped meat (raw), one sliced potato, one small onion, a little turnip or parsley, a little pepper and salt, and a table-spoonful butter; fold, paste over and crimp around all sides. Bake well done.

Pasties

Make a sauce of two tablespoonfuls butter and one-fourth cup flour; add one and a half cupfuls milk; add one can mushrooms, or one-half pound fresh ones, and cook seven minutes; then add two sets of well-cleaned brains, salt and paprika to taste. When ready to serve, add one tablespoonful lemon juice and one tablespoonful chopped parsley. Serve on toast.

Calves' Brains And Mushrooms

Accumulated drippings can be clarified (except mutton) by putting into a basin and slicing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to disappear. Remove from fire and drain into basin.